French Bread Rolls

“Source: "Fine Cooking" This is one of my recently adopted recipes. I prepared it and it is wonderful. The end result are rolls with a crispy crust and soft chewy center. I always add wheat gluten when adding the flour. This produces a superior quality of bread so I am including it in the list of ingredients.”
READY IN:
5hrs 25mins
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve yeast in mixer with water.
  2. Add melted butter, sugar, dry milk, salt and pepper.
  3. Whisk to incorporate.
  4. Add 4 cups of flour and mix with dough hook.
  5. Add additional flour until dough leaves the side of the bowl.
  6. Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
  7. At this point the dough can be refrigerated overnight or for 2 days.
  8. Bring to room temperature before shaping.
  9. Punch down and let rise until doubled again, about 2 hours.
  10. Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
  11. Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
  12. Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
  13. Turn off oven and let rolls sit to crisp for another 5 minutes.
  14. Cool at least 20 minutes.
  15. Store rolls in plastic bag.
  16. To recrisp, put into 400 oven for 5 minutes.

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